In the hands of a relatively new boss, the kitchens of this flagship property offer something to suit every taste.
The Ramee Grand Hotel & Spa’s executive chef Anurag Sinha brings more than 18 years of kitchen experience to the role, where he takes great pleasure in utilising both culinary and managerial skills to develop his professional and innovative team.
Chef Anurag found his culinary calling at an early age, cooking for the family while his mum was working. It became his passion and he enrolled in the renowned Bombay Technical Board in India and embraced his chosen career.
Having started out as chef de partie at a five-star property in Mumbai, chef Anurag gained many years invaluable experience assisting in new menu preparation and catering for up to 1,500 guests in the hotel’s eight conferencing and banqueting facilities.
In 2000, he marked the millennium with a move to Dubai as part of the opening team at Emirates Towers, where he worked with executive chef Luigi Gerosa, whose venues regularly appear on the Dubai favourites lists.
In the intervening years he has worked his way up the kitchen ladder through positions at five-star properties in Oman, Fujairah and Dubai, finishing up at the Ritz-Carlton Dubai DIFC before heading to Bahrain in March this year to take over the reins at the Ramee Grand.
Throughout his long career he has gained experience in a range of international cuisines including Italian, French, German, English, Spanish, Mexican, Chinese, Arabic, Thai, Indonesian and, of course, Indian. He puts this expertise to good use across the Ramee Grand’s range of outlets, which offer an eclectic mix from Japanese and Indian fine dining to the extensive international menu of Lemon Tree and a connoisseur’s collection of sweet treats at the delightful Tea Garden.
Chef Anurag’s signature is presenting traditional dishes using the freshest ingredients and a contemporary twist. Here he shares a favourite recipe for readers to recreate at home.
ZAFFRANI JHEENGA WITH MASHED POTATO AND BEANS
Prawns:
– 3 jumbo/tiger prawns
– 15g ginger garlic paste
– 5g yellow chilli powder
– 5g salt
– 10ml lemon juice
– 10g butter
– 20g yogurt
– 50g Amul cheese
– 40g egg white
– 0.2g saffron
Mashed Potato and Beans:
– 80g large potato
– 30ml cream
– 30g butter
– 5g salt
– 40g green beans
– 10ml olive oil
– 20ml tamarind glaze
– 15g vegetable chiffonade
Method:
Wash and clean the prawns and set on kitchen paper to remove excess water. Mix together all the ingredients except the cheese, butter and egg to create a marinade. Use this to cover the prawns and refrigerate for 30 minutes. Peel and boil the potato. Mix together the cheese, butter and egg. Remove the prawns, add the cheese mix to cover and cook in a preheated tandoor (or conventional oven) for eight to 10 minutes. While the prawn is cooking, mash the potato, adding cream and butter and seasoning. Blanch the green beans and then sauté in a hot pan with a little olive oil.
Arrange the food on a plate and garnish with vegetable chiffonade. Serve with tamarind glaze.
